Tofu Saag Paneer
with Chickpeas & Mango ChutneyVIEW WEEKLY MENUS
Share this Recipe:
VIEW WEEKLY MENUS
PREP & COOK TIME
Share this Recipe:
- 1 lemon
- 1 tbsp white miso paste
- 15.5 oz Wildwood® organic extra firm sprouted tofu
- 13.4 oz chickpeas
- 1 onion
- 2 tsp fresh ginger
- 1 clove garlic
- 2 tsp curry powder
- 5.5 oz coconut milk
- 8 oz baby spinach
- ¼ cup mango chutney
- 1 tbsp + 2 tsp vegetable oil*
- Salt and pepper*
- *Not Included
- For full ingredient list, see Nutrition
Allergens: soy, tree nutsNutrition
- Large nonstick skillet with lid
Marinate the tofu
Halve the lemon. Add lemon juice to a medium bowl along with the white miso paste. Mix with a fork until well combined. Drain the tofu, pat dry with paper towels, and cut into 1 inch cubes. Transfer the tofu to the medium bowl with the miso mixture and toss to coat. Set aside to marinate until Step 4.
Prepare the vegetables
Peel and dice the onion. Peel and mince 2 tsp ginger. Peel and mince the garlic. Drain and rinse the chickpeas.
Crisp the tofu
Place a large nonstick skillet to medium-high heat with 1 tbsp vegetable oil. Once the oil is hot, add the marinated tofu and cook until browned in places, about 3 to 5 minutes. Sprinkle the tofu with a pinch of salt and transfer to a plate.
Finish the saag
Return the skillet to medium-high heat with 2 tsp vegetable oil. Add the diced onion, minced ginger, and minced garlic and cook until softened, about 3 to 5 minutes. Add the curry powder and cook until fragrant, about 1 minute. Add ¼ cup water, coconut milk, ½ tsp salt, and a pinch of pepper. Bring to a boil, add the spinach, and stir. Cover, reduce heat to low, and cook until the spinach wilts, about 3 to 5 minutes.
Add the chickpeas and return the tofu to the skillet with the saag and simmer on low until heated through, about 2 to 3 minutes. Divide the tofu saag paneer between large, shallow bowls and top with mango chutney.